Greek Baked Orzo

49 reviews / 4.8 average
This recipe is sponsored by DeLallo

Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November.

In fact, it is kind of the perfect thing for that still-needs-something-cozy-but-already-overdid-it-on-the-old-favorites time of year, which seems to be about now. The soups have been made, the curries have been devoured, the tacos have been on repeat, and now it’s just a good time to introduce something fresh, zippy, and different.

Greek Baked Orzo in a bowl with a fork.

Honorable mention to the health factor here, because this recipe is full of kale, red peppers, tomatoes, and chickpeas if you wish. All these flavor-rich, cozy veggies provide a good contrast to some of the more, what’s a good word here, comforting? heavy? buttery? recipes that seem to get put on repeat every weekend.

Healthy? Cozy? This one can check both boxes for us.

The thing about orzo is that it’s one of those types of pasta that can kind of get lost in obscurity, but whenever I make it I find myself thinking: I NEED TO MAKE THAT MORE.

I use (and have used, for a long time!) DeLallo pastas, and orzo is no exception. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.

DeLallo ingredients for Greek Baked Orzo.

The whole process of making this recipe is so simple and the flavor… the flavor! It honestly had me snacking on the last orzo bits straight out of the pan. Like, the little semi-browned bits that were stuck to the edges after baking? I know you know what I’m talking about.

Greek Bake Orzo in a bowl.

This recipe practically requires that you make it your own – add some chicken meatballs, rotisserie chicken, chickpeas, more vegetables, kalamata olives. You are ready to take this and run.

Also: having a strange craving for no-knead bread with this, which doesn’t exactly make sense but also with olive oil for dipping and some extra orzo for scooping… definitely does make sense.

Check Out Our Video For How To Make Greek Baked Orzo:

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Greek Baked Orzo


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 46 1x

Description

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.


Ingredients

Scale
  • 2 tablespoons olive oil
  • half of an onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups kale, chopped
  • 2 teaspoons dried oregano
  • a tiny pinch of red pepper flakes 
  • 1 teaspoon kosher salt
  • 3 tablespoons tomato paste
  • 1 cup uncooked orzo
  • 1 14-ounce can diced fire roasted tomatoes
  • 12 cups cooked chicken or chickpeas
  • 2 1/2 cups vegetable or chicken broth
  • 12 tablespoons butter (optional)
  • feta and dill for topping (optional)
  • lemon squeezies for serving (optional)

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
  3. Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
  4. Add the tomato paste. Saute for 1-2 minutes. 
  5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 
  6. Bake for 10-15 minutes until the orzo is soft.
  7. Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

Equipment

Notes

If you want the feta to get soft, just crumble and then put it back in the oven for 5 minutes or so before serving.

I normally use an enameled cast iron pan for this, and I find that the orzo likes to stick to the bottom of the pan. But it should release fine with some gentle pressure from a spatula or wooden spoon and then you’ll be good to go!

  • Category: Dinner
  • Method: Bake
  • Cuisine: Greek-Inspired

Keywords: Greek recipe, orzo recipe, baked pasta recipe, vegetarian pasta

Recipe Card powered by Tasty Recipes logo

Thank you to DeLallo for sponsoring this recipe!


One More Thing!

This recipe is part of our collection of yummy kale recipes. Check it out!

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Recipe rating

136 Comments

  1. Pinch of Yum Logo
    Sarah Judge

    This looks delicious! How long do you simmer it for before putting it in the oven – or do you just bring it to a simmer and then transfer?

    1. Pinch of Yum Logo
      Mariko

      What size of pan do you recommend when making this vegetarian just with chickpeas? I always appreciate recommendations on the size of pan from the chef ! This recipe definitely caught my eye.

  2. Pinch of Yum Logo
    Amanda Grant

    This looks delicious! What’s your best recommendation for a gluten free substitute for the orzo? Quinoa? Rice? Ooh maybe potato gnocchi??

    1. Pinch of Yum Logo

      Hi there, Amanda! Rice sounds like a good substitute here. We haven’t tested this out yet though and aren’t sure about cooking times in the pan with the rest of the ingredients. If you go with rice, it might be best to cook the rice separately and add it in at the end.

    2. Pinch of Yum Logo
      C. Rost

      Hi Amanda – I tried with black rice. First cooked the rice in the Instant Pot (1 cup rice + 1 cup water, 30 min high pressure + 11-18 min natural release). When the recipe says to added orzo, I added the cooked rice to the pan instead. Cooked the rest of the way the same. Tasted great imho!

    3. Pinch of Yum Logo
      Kate

      Delallo offers a gluten-free orzo. I also like Banza’s new “rice” as a sub for orzo.

  3. Pinch of Yum Logo
    Tal

    I like the recipe but I would like to make it with non cooked chicken or chickpeas. Do you know what the nutitional values of the fat, protein, energy, etc might be? Do you know how I can calculate this? Perhaps you can direct me to a website that calculates this? Thank you very much.






  4. Pinch of Yum Logo

    What should I do if I don’t have an oven-safe skillet? Can I transfer it to a baking dish and still get the same results?

  5. Pinch of Yum Logo
    Suzanne Harman

    OMG sooooo good! I just made this with chicken AND chickpeas. Didn’t need to adjust any of the other ingredients! Served it with mixed greens and some Rustica bread. 😋 Wish I could post my pic – it’s so pretty!






  6. Pinch of Yum Logo
    Vineetha

    I made this last night and it’s so delicious!! I was wondering what you could pair it with as a side? it’s a fairly heavy dish so I wanted to eat something with it to make it a little lighter if that makes sense. thanks for the recipe!!

  7. Pinch of Yum Logo
    Merissa Racine

    I made this today using cooked chicken. It was delish! Thank you for coming up with these wonderful recipes!!






  8. Pinch of Yum Logo
    Haley

    Made this tonight. It was super yummy! My whole fan loved it, including my 3 year old. Winner, winner! POY does it again.

  9. Pinch of Yum Logo

    I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.






    1. Pinch of Yum Logo
      Anna

      This is one of my favorites! To feed a crowd would you suggest putting it in a slow-cooker or a roaster oven? If so, would you prep to point of simmer and then finish it off after?

      1. Pinch of Yum Logo

        Hi, Anna! We haven’t tested this out in a slow cooker or a roaster oven and we’re not sure that it’d turn out quite right. For a crowd, we’d suggest just doubling or tripling the recipe and using additional oven-safe skillets as needed. Enjoy!

  10. Pinch of Yum Logo
    alex susich

    I just made this last night for dinner with some friends – kind of went wild with the flame roasted tomatoes and red pepper flakes and it was exactly what we all needed spice wise. Steamy enough to open up the pores but stopped when you stopped eating. 10/10 recommend and thank you for opening my heart up to orzo!

  11. Pinch of Yum Logo
    Olivia

    This was delicious. Even my chick pea and kale hating hubby loves it! We topped it with the feta and lemon juice and are officially hooked. Zero complaints on this heart healthy dinner. Bonus, it reheats beautifully for lunch at work the next day 🙂






  12. Pinch of Yum Logo
    Laura

    I made this on Sunday and it is really tasty! I used chickpeas + veggie broth so it’s vegetarian, and it was really easy, makes a lot and is delicious! It’s also hearty but not heavy, so it’s been great to have the leftovers at lunch this week so far!






  13. Pinch of Yum Logo
    Lindsay

    This was so delicious! This morning while my baby napped, I prepped to the point of simmering stovetop, then transferred to a baking dish and put it in the fridge. At dinner time, I added a little extra water, stirred it up, and baked in the oven for about 20 minutes. My 4 year old and 6 year old enjoyed it too!!






  14. Pinch of Yum Logo
    Whitney

    Hello! Trying this tonight. Will using whole wheat orzo make a difference? Also, can I use both chickpeas and cooked chicken?

    1. Pinch of Yum Logo

      Hi, Whitney! Whole wheat orzo sounds great here! We would suggest just cooking it until it’s soft. And we love the idea of using both chicken and chickpeas. Protein win!

    2. Pinch of Yum Logo
      Pfrank

      Can I use whole grain penne in this recipe? How should I adjust the cooking time. I loved it with orzo!! Just trying to go whole grain and can’t find whole grain orzo.






  15. Pinch of Yum Logo

    This recipe is outstanding! So flavorful. I bumped up the garlic, just because.. more garlic can never be a bad thing, but I’m so glad I stumbled upon this one. It’s a keeper all the way! I may have gone back for seconds, but no shame here. Super healthful recipe, too! Thanks for sharing. 🙂






  16. Pinch of Yum Logo
    ROBIN Barton

    Wow! This is amazing and so easy to make. I made it with shredded chicken from the instant pot. 10/10! Will definitely be making again and again!






  17. Pinch of Yum Logo
    April

    This was delicious and very easy to prepare! The addition of dill and lemon at the end really make the dish!

      1. Pinch of Yum Logo
        Ve

        This was delicious, thank you! And I appreciate that it’s such an easily customizable recipe. I’ve remade this half a dozen times now, subbing 1/2 cup of the broth for red wine for some more flavor.